Neck Bones and Gravy*

🔥 Instructions

1. Clean and season neck bones with salt, pepper, and paprika.
2. In a large pot or Dutch oven, heat oil and brown neck bones on all sides.
3. Add onions and garlic, sauté until fragrant.
4. Pour in water or broth, bring to a boil, then reduce to a simmer.
5. Cover and cook for 2–3 hours, until meat is tender and falling off the bone.
6. Remove neck bones and set aside. Strain broth if desired.
7. In a separate pan, make a roux: cook flour in 2 tbsp oil until golden. Slowly whisk in 2 cups of the cooking liquid to make gravy.
8. Return neck bones to the gravy and simmer for 10–15 minutes.

🍽️ Serving Ideas

• Serve over rice, mashed potatoes, or hot buttered cornbread.
• Add a side of collard greens or black-eyed peas for the full Southern spread.

Want a slow cooker version or tips for beef neck bones instead? I’ve got those too!